Sogogi Jangjorim – Beef and Quail Eggs boiled in Seasoned Soy Sauce

장조림 A version of Jangjorim with chicken eggs instead of quail eggs. Beef is cooked in a soy sauce broth with whole boiled eggs, garlic, peppers, and onions, then hand torn and served as a side dish with Korean meals.

Ingredients

First Boil:

1 pound flank steak, brisket, firm roast, or stew meat

4 cups water

Simmer:

Meat from first boil

6 eggs

1/2 cup soy sauce

1 cup unsalted beef broth

3 cups water

8 cloves garlic

1/4 small white or yellow onion

1/2 teaspoon black pepper

3 hot green chili peppers

6 mild green chili peppers

2 small fresh red chili peppers

3 tablespoons sugar

Instructions:

Eggs

Place eggs in a pot of cold water.

Bring the pot to a boil over medium heat and cook for about 5 minutes.

Remove from heat and let stand for about 5 minutes, then drain and cover with cold water.

Peel and rinse in cold water.

Beef

Cut into large chunks and soak in cold water for about 20 minutes, drain, and rinse.

Place meat into a pot with 4 cups water and bring to a boil.

Continue cooking for five minutes, remove from heat and drain, discarding liquid.

Rinse with cold water.

Cooking

Put soy sauce, water, and beef broth into a medium pot and bring to a boil.

Reduce heat to medium or medium low and add the green chili peppers, black pepper, sugar, and the meat.

Simmer for about 90 minutes then remove the meat from the pot with a strainer.

Set aside and allow to cool.

Add the hard boiled eggs to the pot and simmer for ten to fifteen minutes (If needed add enough hot water to mostly submerge the eggs).

While the eggs are simmering, hand shred the beef, then place back into the pot.

Sliver the red pepper and add to the pot.

Slice the onion and add to the pot.

Simmer an additional ten minutes.

Remove from heat and allow to cool.

Eggs at this time will have a very thin dark brown outer coloring over the white.